The pectic substances of plants

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Abstract
The mode of preparation of pectins affects their jelly strength; but there is little relation between composition and jelly strength and viscosity. A high urone content frequently connotes good jelly strength, whereas methoxyl content does not. Jelly strength and viscosity of the same pectin are closely related and decrease rapidly when the pectin is heated, viscosity becoming constant some 5 hours after solution is effected. The jellying power depends upon molecular size as indicated by viscosity; any pre-treatment tending to disaggregate the polygalacturonide chain tends to cause loss of jelly power.

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